Best sides!

   Today's post is about two "sophisticated" side dishes that are super easy, have only few ingredients and take no time to make. When I say "side dishes", I mean that for most people they would be on a side... for Christopher on the other hand, one of them is the main dish! When he sees the green potatoes, he refuses to eat anything else and just wants a bowl full of potatoes, spoon in his hand and he is good to go! The other one - glazed carrots, I could eat like candy (they actually taste almost like candy), but what I really like about this dish is that it takes exactly 5 minutes to make! Yes, that's right, five minutes and you have delicious side dish! So here they are: green (broccoli) potatoes that Christopher is addicted to and glazed carrots that will impress anybody with the flavor and simplicity!

Ingredients:

* 3 large potatoes
* 3 cups broccoli, chopped
* 2 tbsp butter
* 2-3 tbsp cream cheese
* salt

Directions:

1. Peel, wash and quarter potatoes. Put into cold salted water, bring to boil, reduce the heat and simmer for 10 minutes. Add broccoli and cook for another 10-15 minutes until potatoes are soft.

2. Drain the water, add butter and cream cheese and mash until smooth. Season with salt if needed.

And for glazed carrots:

Ingredients:

* 10 thin carrots
* 3 tbsp butter
* 1 tbsp agave nectar
* 1 tbsp lemon juice
* 1 tsp freshly grated ginger
* 1/3 cup pecans, chopped

Directions:

1.  Peel and half carrots. In a sauce pan, melt butter, add carrots (cut side down) and cook for 3 minutes on high heat.

2. In a small bowl, combine agave nectar, lemon juice and ginger.

3. Flip carrots on the other side, add agave/lemon mixture, sprinkle with pecans and cook for 2 minutes.

   To be honest it's really hard to decide which one is better (not that you can't eat them together), but I think I might be with Christopher on this one (only because I have a potato addiction as well)! I was kind of making fun of him for wanting to eat just potatoes for dinner... but to be fair, I could totally do it too!

Enjoy,
Magda

Easy like Sunday... afternoon!

   Sunday dinners are very different nowadays compared to the ones I grew up with. In my house (and probably majority of houses), Sunday dinners were lavish, fancy(ish) and took quite some time to prepare. There was always a soup as a starter, followed by a second course (meat, potatoes and salad) and a dessert. I loved it then and I would still love it today if ... somebody would cook it for me! It's not that I don't like or don't want to make it... it's just that we are never home on Sunday afternoon. We are usually at the park or in the ZOO or on the road trip... we leave right after Christopher's nap and we come back right before dinner, so there is no time to cook a three-course meal. Usually we stop at the restaurant, get a takeout, or I cook something quick... like today's dish - roasted vegetables. They are super versatile and you can pair them with things like rotisserie chicken (picked up on the way from the store), some fish (cooks in minutes), or my personal favorite, an over medium egg with the runny yolk oozing over veggies.

Ingredients:

*  3 medium sweet potatoes
* 3 medium baking potatoes
* 6 carrots
* 1 large onion
* 3 cups of broccoli florets
* 2 tbsp olive oil
* 1 tsp dry rosemary
* salt and pepper

Directions:

1. Peel vegetables and chop them into bite size pieces making sure that all vegetables are similar size.

2. Transfer veggies into a large bowl, add olive oil, rosemary, salt and pepper and using your hands toss everything together until completely coated.

3. Spread everything on the large baking sheet to create a single layer and bake at 400F for 25-30 minutes until potatoes are tender.

   Delicious! I love the caramelization on the side that touches the pan, I usually don't move or shake the pan, just so it can brown some more. If you want to "change things up" you can use a different herb each time, rosemary happens to be my favorite, but I also use thyme, basil or dill... they are all delicious.

Enjoy,
Magda.

Power plant!

   No, not the power plant you are thinking about... I'm thinking about the plant that everybody is talking about recently and is considered a super food, apparently with some super powers! Normally, kale would not be my first choice as a green component of a salad, but I started using it more and more for two reasons: 1) it's one of the most nutritious leafy vegetables and 2) it is getting a little bit boring to always use lettuce or spinach. Everywhere I look, I see those extravagant, colorful and innovative ways to plate your salad, so I wanted to have a fancy lunch myself and I created my own kale salad extravaganza! Recipe below makes salad for one person:

Ingredients:

* 1.5 cups baby kale
* 1/2 cup roasted butternut squash (recipe below)
* 1/2 cup shelled edamame
* 1/2 apple, chopped
* 4 grape tomatoes, halved
* 1 cooked egg
* 2 tbsp chopped red onions
* 1oz goat cheese, crumbled
* 2 tbsp balsamic vinaigrette

Directions:

1. Roasted butternut squash: peel and dice one small butternut squash, coat with 1 tbsp olive oil, salt and pepper and roast on a baking sheet at 400F for 20-25 minutes until tender.

2. To assemble the salad, combine all ingredients, toss together with the dressing and enjoy!

   I would add some baked chicken or turkey breast, to be honest. I didn't have any in the fridge and I was to hungry to cook/buy one (well, actually I had some until Justin ate it before I got to it!!!), but I think it would be a good addition, especially that it was my entire lunch.

Enjoy,
Magda

New Year's Resolution!

   It's that time of the year again - time for the New Year's Resolutions! This year I decided to ditch the usual "losing weight" crap, I never follow through with it anyways, and I decided to be adventurous and think outside the box. My 2016 resolution is... drum roll please.... once a month I will cook with the ingredient I've never cooked before!!! How about that? It doesn't necessarily have to be something I've never ate before, given my love of food and willingness to try anything, this might be difficult. Don't get me wrong, there is plenty of exotic ingredients I haven't tried yet, but they might be difficult to get and I refuse to drive 2 hours to the specialty store to get some live cobra hearts (yes, that's right, I would totally try it)!!! So I decided to go with things I never personally cooked with in my kitchen!
To kickstart the new trend, I bought some... persimmons.

   I don't know how that happened that I've never tried them before, but somehow I always thought they would be mushy and melon-like (I do not like melons)! Well, I was wrong,  they are firm, sweet and delicious... and we are slowly getting addicted to them. I found some interesting recipes for cakes and desserts, but I figured persimmon salad might be the good way to start the new year!

Ingredients:

* 1 lb Brussels sprouts
* 1 large persimmon, sliced and cut into pieces
* 1 pomegranate
* 1/2 cup dried blueberries
* 1/2 cup pecans, chopped

Dressing:

* lemon juice, from 1 lemon
* 2 tbsp honey
* 2 tbsp olive oil
* 2 tbsp Dijon mustard
* pinch of salt

Directions:

1. Using a mandolin, thinly slice Brussels sprouts and transfer into the bowl.

2. Add pomegranate seeds, persimmon, blueberries and pecans.

3. Combine all ingredients of the dressing and mix well until smooth. Add to the salad, combine and refrigerate for at least 15 minutes before serving.

   Delicious! Sweet, sour, savory, crunchy and a little bit chewy (blueberries) - all flavors and textures on one plate. We paired it with some citrus baked salmon and it was a hit! So it's official now, my first experiment with new ingredients was a success!

Happy New Year,
Magda

Holiday food detox.

   Are you as full of holiday food as me? I never thought I will say it, but I don't think I can eat one more piece of pierogi... at least not in the next few hours! After all this indulgent and festive food, we were craving something "easy" and on the lighter side. You don't necessarily have to eat only lettuce or sacrifice flavor and comfort for the next few days, but lighter food and smart choices might be a good idea. How about light, low carb tacos? Not only are they light and delicious, but also they are super quick... who would want to slave in the kitchen after all this cooking for the past few days?

Ingredients:

* Romain lettuce
* 2 lbs ground turkey
* salsa
* 1 tomato, chopped
* shredded cheese
* plain Greek yogurt
* 2 packets McCormick taco seasoning
* tortilla strips 
* 1 tbsp olive oil

Directions:

1. In a skillet heat the olive oil and saute ground turkey for 5 minutes. Add McCormick seasoning, 1 cup of water and cook everything until meat is fully cooked and most of the liquid evaporates.

2. Separate leaves from the lettuce, and fill them in with meat, salsa, tomatoes, cheese and yogurt. Garnish with tortilla strips if you like.

   You probably know what I'm going to say now. Yes, you are right, those are quick, easy and delicious! And it really is a good option after all the crazy holiday foods.

Enjoy,
Magda

Simple yet innovative!

   My husband asked me to make some kind of pasta salad for quick and easy lunches, but I didn't want to just make something I always make, I wanted to "doctor it up" a little, so I used basil pesto and mixed it up with the mayo. One simple change, one simple ingredient and it transformed the ordinary macaroni salad into something new and exciting. Highly recommended!

   Oh, and the funny story behind the salad too: ... so Christopher was watching me make the salad and keep "stealing" the bites here and there. Then when I was taking pictures for this post, he kept walking around the table, eyeballing the glass with the salad in it and finally the hunger took over and he just grabbed it and started eating. I was so proud of the dish... until the lunch time when I tried to feed it to him, he would spit every single bite and didn't have any of it. So I gave up, fed him something else and Justin and I enjoyed the salad for the next couple of days (Christopher refused to eat it ever again, eww). And then one day when I was finishing the very last bite of the salad, Christopher walks by, looks at me and says: I wanna! ... uhmmm good! More pasta, mama! Needless to say, there was no more pasta, because mama ate it all... and he kept saying: more pasta, mama! I want more pasta!!! I still keep hearing his voice in my head, the sad voice of a child that was denied his favorite pasta! I want more pasta, mama!
Clearly, the pasta salad wasn't so "eww" after all, so just try it!

Ingredients:

* 0.5lb small pasta, cooked
* 1 cup diced ham
* 1 red bell pepper, diced
* 1 cup frozen green peas, thawed
* 1 cup frozen corn, thawed
* 1 cup diced pickles
* 1 cup mayo
* 4 tbsp basil pesto

Directions:

1. In a large bowl combine all the veggies together.

2. Combine mayo with pesto, mix until well blended together.

3. Add mayo to the veggies, mix well to combine, refrigerate for at least 30 minutes.

   As the title says, it's pretty simple, yet different and exciting. I always liked pesto, so I knew I will like this "twist", but if you are on the fence, this might be a good way to give pesto another chance!

Enjoy,

Magda.

Great Friends!

   We still have no kitchen, so I can't cook anything at home, but we have one very important "thing"... we have great friends in the neighborhood! Obviously, I would not show up in their kitchen to cook the entire three course meal, but I did ask if I could boil some eggs. Not only it's an easy "grab and go" breakfast during the week, but also it allowed me to make an egg salad and break up the freezer meals a little. To make it a little different and add some healthy fats and creaminess, I used avocados. Yes, you guessed it, it's green so Christopher loves it as well!
   It's a perfect dish for "no kitchen" conditions - quick, easy and the most important thing - you don't need to dirty any dishes (paper plate to hold your sandwich is just enough). Did I mention it was easy? Just look at the directions section, it says it all!

Ingredients:

* 10 eggs, hard-boiled, chopped
* 2 avocados, diced
* 2 large pickles, diced
* 2 tbsp sweet relish
*  2 tbsp fresh, chopped parsley
* 1/2 cup mayo
* 1 tbsp yellow mustard
* salt and pepper

Directions:

1.  Combine all the ingredients, mix together, season with salt and pepper and it's ready!

   I really love eggs! A day without an egg is a sad day for me - I need to have it in some form or shape. My men are not as crazy about the eggs as I am, so I always look for creative ways to use them and make them "exciting" and this avocado-egg salad definitely did the trick! They loved it.

Enjoy,
Magda

Justin's kind of salad!

   I don't think there are a lot of dishes I make that my husband doesn't like. He is game for anything and will try any food I cook (as long as it doesn't contain liver), but once in a while I make a dish that he is super impressed with and wants to eat all the time. He is not really a "veggie person", so you can imagine how surprised I was when he fell in love with a salad! Obviously, not just a regular lettuce-tomatoes kind of salad, but a burger salad! Still healthy and nutritious as any salad would be, but with an amazing burger taste! What was even more surprising is that Christopher got really hooked on pickles (one of the salad ingredients), or as he would say "pee-oh" (it took me a while to figure out that pee-oh was a pickle) and that's all he wanted to eat for dinner that night. Like mother, like son... his Polish side is definitely getting stronger and stronger!
I used ground turkey, only because we prefer it over the beef, but you are more than welcome to use any kind of ground meat you like!

Ingredients:

* 2 lb ground turkey
* 1 tbsp burger seasoning (I used Weber Gourmet Burger Seasoning)
* 1 tsp olive oil
* romain lettuce, shredded
* hamburger pickles, slices
* white onion, sliced or shaved
* cherry tomatoes, halved
* turkey bacon
* thousand island dressing

Directions:

You may notice that I didn't really list the amounts of some of the ingredients. It's because it's really up to you how much you add to your salad - some like more pickles, some like more onions and some like more tomatoes. Customize it to your liking.

1.  Place turkey bacon on the baking sheet and broil in the oven until crispy and browned (turning once).

2. In a non-stick pan, heat the olive oil and cook the meat with burger seasoning for 10 minutes. Set aside.

3. Assemble your salad: lettuce, meat, tomatoes, pickles, onions,  bacon and dressing... add as much or as little of each ingredient as you like.

   Everything I love in a good burger: delicious meat, pickles, crispy onions... I mean I love every single ingredient of this salad. It works so well together and you can't stop eating it. If you are not a fan of bacon, or don't have it in your fridge, you can skip it - it will still be delicious!

Enjoy,
Magda

Busy weekend fix.

   It's one of those weekends when we might have overcommited to things! We have quite few activities planned and it looks like the entire weekend we will be "on the go", with just a little bit time to sit down and eat lunch or dinner.  That's why I had to come up with a dish that won't require a lot of time commitment...either preparing or serving. I thought fast, easy and delicious tuna salad would be a perfect solution! You make a big bowl of it, you keep it in the fridge and it's ready to be served whenever you are ready to eat! Great dish for a busy weekend.

Ingredients:

* 2 12oz cans of tuna in water
* 6 eggs, cooked and chopped
* red pepper, finely chopped
* 3 celery sticks, finely chopped
* 1 cup sweet relish
* 1 cup mayo
* 1 tbs mustard
* 1 cup chopped parsley

Directions:

1. Drain the tuna.

2. In a large mixing bowl, combine all the ingredients and mix until everything is evenly distributed.

3. Refrigerate! The end!

   I think it is the easiest and fastest recipe I've ever posted. I actually had to try really hard to come up with three steps rather than just one! This salad is amazing, it doesn't need any extra seasoning, it just comes out right after you combine everything. How easy is that? You can eat it on a sandwich, or on a cracker or just by itself. You could even use it as a veggie dip (which I do all the time).

Enjoy,
Magda. 

Bacon is a veggie...

   ...right? No? How about cheese? OK, I get the point, but who said that it can't be a part of a salad?
Recently I am on the mission to create dishes that I can make in bigger quantities and portion for at least two lunches or dinners. It saves time, money and if you are starving right after work, it's there waiting for you when you get home. But it only works if the dish stores well and if it tastes delicious - otherwise who would want to eat it more than once! With that in mind,  I finally made a salad that my husband not only ate, but actually had seconds! What's the trick you ask? Well, I filled the "spaces" between the broccoli with bacon, cheese and almonds.... and yes, I still called it a salad! And guess what, for the first time in a very long time I used a REAL bacon, not the turkey one. You just need to do it once in a while, it's not going to kill you and it will make this dish out of this world delicious! Trust me, I'm a doctor! Here is the recipe:

Ingredients:

* 4-5 cups fresh broccoli, cut into small florets
* 4oz of sliced almonds
* 8oz white aged cheddar, finely cubed
* 10oz of bacon
* 1/4 cup red onion, finely chopped

Dressing:

* 1 cup mayonnaise
* 2 tbs honey
* 1 tbsp apple cider vinegar

Directions:

1. Chop the bacon in small pieces, place it in the non-stick skillet and cook until fat is rendered and bacon is crisp. Transfer onto paper towel and let it cool and drain.
2. In a large mixing bowl combine broccoli, cubed cheese, almonds, red onion and cooled bacon.
3. Mix together all ingredients of the dressing and combine with the "salad". Let is cool for 30 minutes before serving.

   It doesn't require any seasoning - bacon, cheese, honey and vinegar are all you need to give this dish its heavenly taste. Salty and sweet, tangy and creamy, with tones of different textures... I am telling you, this is one mean salad! At least we love it!

Enjoy,
Magda

Farrolicious!

   This vegetarian thing is going better than we thought. I was worried that we would miss meat, crave some turkey sandwiches or chicken, but so far we are really liking this new lifestyle. It's also fun to come up with new recipes that are creative, nutritious and vegetarian. Recently I really like to cook with farro - a delicious grain belonging to the wheat family. I find it kind of ironic that I love it so much, because I remember feeding it to my grandma's chickens when I was a kid... I know you can make flour out of it, but I would never think of eating the grain itself. And now look at me...I'm cooking it at least couple of times a week. You should try it, its not only delicious, but also really good for you. Check out this farro salad with roasted mushrooms, goat cheese and cranberries.

Ingredients:

*  2 cups dry farro
*  8 oz baby portabella mushroom
*  4 oz goat cheese
*  3/4 cup dried cranberries
*  4 oz walnuts, chopped
*  1/4 cup fresh chopped dill
*  1/2 cup fresh chopped parsley
*  2 tbsp balsamic vinaigrette
*  1 tbsp olive oil
*  salt and pepper

Directions:

1. Clean mushrooms with a damp paper towel and cut in 4 pieces, leaving the stems in. Place on a baking, sprinkle with olive oil, salt and pepper, toss to coat, and bake at 450F for 15-20 minutes (depending on the size of mushrooms). Set aside to cool down.
2. In a deep pot, cover farro with cold water (at least 3-4 inches above the grains), add a pinch of salt, bring to boil, reduce the heat and cook for 30 minutes or until it's soft. Drain and set aside to cool down.
3. In a bowl combine cooked farro, roasted mushrooms, crumbled goat cheese, cranberries, walnuts, herbs and balsamic vinaigrette. Mix everything together, season with some salt if needed and its ready to serve.

   I told you it was delicious! Creamy goat cheese, paired with sweet and tangy cranberries gives this salad a nice touch. Meaty mushrooms gives it some "body" and fresh herbs bring everything together. It's only one example of using farro, but it's definitely one of the best!

Enjoy,
Magda

Dinner for two - part 2.

   After the delicious appetizer (which we snacked on while cooking the rest of our dinner), it's time for the main course! After my clue, I'm sure it's no surprise that we had a piece of rich and tender rib eye steak paired with a baked potato (fully loaded!) and an arugula and pear salad. There are a few reasons why we chose this dish as our date-night dinner. First, it's probably one of the most ordered dishes from a restaurant's menu, second Justin really wanted a "piece of meat", as he called it, and third, I got a brand new cast iron skillet for Xmas and I needed to try it out! So without further ado here are the recipes:

Baked potato:

*  2 large baking potatoes
*  1 tsp olive oil
*  2 tbsp plain Greek yogurt
*  2 scallions, chopped
*  2 slices turkey bacon, diced and crisped
*  salt

Steak:

*  2 large rib eye steaks, about 1 inch thick
*  steak seasoning (or just salt and pepper)

Salad:

*  3 cups baby arugula
*  1 pear, thinly sliced
*  1/2 red bell pepper, chopped
*  1/2 cup roasted pumpkin seeds
*  light raspberry vinaigrette dressing

Directions:

Baked potatoes:
1. Wash and scrub potatoes under cold water. Pat dry with paper towel.
2. Pierce each potato with a fork all around in 1-inch intervals. Coat with olive oil, arrange on a baking rack and bake at 360F for 90 minutes.
3. Slip potatoes across with a knife, gently open up, sprinkle with salt and top with a spoon of a Greek yogurt, crisped bacon and scallions.

Steak (medium):
1. Take steaks out of the fridge and let them sit in room temperature for about 2 hours.
2. Pat dry, brush with a little bit of vegetable oil and season with a steak seasoning on both sides.
3. Preheat the oven to 500F and place the empty cast iron skillet inside to heat it up (for about 10 minutes). Transfer the skillet onto a hot stove, put steaks in it and cook for 2 minutes on each side (it will smoke like crazy, but it's all good!).
4. Transfer the skillet together with steaks back into a 500F oven and bake for 3 minutes. It's very important to stick to the exact times (if you want the steak to be medium), so that the steak is not overcooked
5. Transfer cooked steaks onto a plate, cover with aluminum foil and let it rest for 8-10 minutes before serving.

Salad:
1. Combine arugula with sliced pear and chopped pepper. Drizzle with the raspberry vinaigrette dressing (or any you like) and top with toasted pumpkin seeds.

   Do you see the size of this steak? Thank God we ate it at home, because we had to unbutton our pants not even half way through it!  It's a very simple and rustic meal... and so American too! Wait until you see the dessert...

See you in a few days,
Magda.

50 shades of...

   ... couscous! How many different recipes for couscous salad can you come up with? I have quite few, and I keep coming up with new ones all the time. Couscous is such a versatile and easy ingredient. Cooks in minutes, can be paired with anything, and makes great entrees, sides or salads! Didn't try it as a dessert yet, but who said I'm done cooking? Here is my newest recipe for a vegetarian couscous salad with all sorts of crunchy vegetables:

Ingredients:

*  2 cups dry couscous
*  1 medium zucchini, finely diced
*  1 red bell pepper, diced
*  1 can Garbanzo beans, rinsed and drained
*  1 cup chopped peanuts
*  1/2 cup black olives, chopped
*  1/2 cup fresh chopped parsley
*  1/3 cup balsamic vinaigrette
*  salt and pepper, to taste

Direction:

1. Place couscous in a bowl, add 2.5 cups of boiling water, mix, cover with a tight lid and let it stand for 7-8 minutes. After all water is absorbed, fluff couscous with the fork and let it cool.
2. In a large bowl, combine all chopped vegetables, peanuts, and parsley. Add couscous, balsamic vinaigrette, salt and pepper to taste.

 

   Fresh, crunchy and super satisfying! Zucchini and peanuts are my favorite things in this salad and I had to stop myself from picking them out of all the other ingredients! You can try a different dressing with it, but I think that balsamic vinaigrette is just perfect for this salad.

Enjoy,
Magda.

Different side of you!

   I have another side dish recipe, that I adore and make very often. It's very flavorful, refreshing, a little chewy and a little bit crunchy. It's a great and different side dish that will impress everybody! Unfortunately I did not come up with it on my own... I kind of took my inspiration from Giada, added my little touch, and serve to my guests as my own! I always make a little bit more than needed for dinner and take it for lunch the next day. Yes, it's that good! Here is the recipe:

Salad:

*  1 1/2 cups Israeli couscous
*  4 cups chicken (or vegetable) broth
*  1 apple, finely chopped
*  3/4 cup dried cranberries
*  3/4 cup toasted, slivered almonds
*  1 tbsp olive oil

Dressing:

*  1/4 cup apple cider vinegar
*  1/4 cup olive oil
*  3 tbsp agave nectar (or honey)
*  1 tbsp chopped fresh rosemary
*  1 tbsp chopped fresh thyme
*  1 tbsp chopped fresh mint
*  salt and pepper

Directions:

1. In a pot, heat the olive oil, and couscous and toast for 5 minutes (stirring constantly) until golden brown.
2. Add the broth (stand back, because the couscous is super hot and might splash the broth!) and cook for 10-15 minutes until couscous is al dente.
3. In a meantime, in a deep bowl whisk together apple cider vinegar, olive oil, agave nectar, herbs, salt, and pepper. Add chopped apples, cranberries, and slivered almonds.
4. Drain couscous, let it cool for 5 minutes and add to the salad. Mix everything together and refrigerate for minimum 30 minutes before serving.

   Sweet, tangy, crunchy, and refreshing. One of my favorite side salads, which is a great substitute for plain old rice. You can pair it with any meat or you can just enjoy it by itself, it works both ways!

Enjoy,
Magda.

Bowl of crunch!

   Looking for a healthy and delicious lunch/dinner idea? You came to the right place. I've got the perfect pasta salad, which is healthy, fresh and satisfying. Yes, pasta can be healthy and it doesn't have to be a taboo if you are on a diet. Just make sure it's whole grain and that it's accompanied by buckets of fresh veggies and fat-free yogurt instead of mayo. I was just playing with some of my favorite ingredients and what I've got is a bowl of crunchy flavorful goodness that will satisfy any hungry dieter (and we dieters are always hungry!). Here is the recipe (serves 6-8):

Salad:

*  1 lb whole grain rotini pasta
*  1 red bell pepper
*  1 green pepper
*  2 zucchini
*  1/2 red onion
*  4-5 medium pickles
*  1/4 cup chopped  black olives
*  1/2 cup chopped cilantro

Dressing:

*  3/4 cup fat-free Greek yogurt
*  2 tbsp fat-free mayo
*  2 tbsp Dijon mustard
*  1 tbsp soy sauce
*  1 tbsp lime juice
*  1 tsp seasoned salt
*  black pepper

Directions:

1. Cook pasta, toss in cold water, drain and let it cool.
2. Finely dice all the vegetables, combine in a bowl, add pasta and mix everything together.
3. Combine all the ingredients of the dressing, add to salad, mix everything together and refrigerate for 30 minutes before serving.

   It's fresh, light, crunchy, and delicious. Cilantro is just a perfect addition to this salad and gives it an exotic and interesting accent. If you are not a fan of cilantro you can definitely substitute it with parsley and I'm sure it's going to be delicious as well.

Enjoy,
Magda.

Cinderella salad.

   Cheap and simple salad in a beautiful dress, aka how to turn simple ingredients into a sophisticated dish. Usually when I plan my dishes I focus mostly on a taste, but ever since I started this blog I also keep in mind how it would look in a picture. Probably I am willing to sacrifice the "look" of the dish for the sake of taste, but never the other way around, who cares if it looks awesome if it's not edible. Fortunately in this dish I did not have to sacrifice anything... it is absolutely delicious and it looks super cute! Perfect dish to entertain with and impress your guests! Simple Greek-style couscous salad stuffed in sexy tomatoes! If you wonder what sexy tomatoes look like... wait until you see the picture! Here is the recipe:

Couscous:

*  2 cups dry couscous
*  2 1/2 cup boiling water
*  3 sun dried tomatoes, finely chopped
*  salt and pepper

Salad:

*  1 large cucumber, peeled, seeded and finely chopped
*  1/3 medium red onion, finely chopped
*  1/2 cup black olives, chopped
*  3/4 cup feta cheese, crumbled
*  1 cup fresh parsley, chopped
*  4 tbsp balsamic vinaigrette

*  small to medium tomatoes (as many as you wish to stuff)

Directions:

1. In a bowl, mix couscous with salt, pepper and chopped sun dried tomatoes. Add 2 1/2 cup of boiling water, mix to combine, cover with a lid (or a big plate) and let it stand for 7 minutes.
2. Using a fork, fluff up the couscous and let it cool a little bit.
3. In a separate bowl mix chopped cucumber, onions, olives, feta cheese and parsley. Add chilled couscous and balsamic vinaigrette and toss everything together.
4. Cut the top of the tomatoes and using a small spoon remove all the seeds to make a bowl. Spoon salad inside the tomato and it's ready to serve.

   Isn't it cute? Not only good-looking but super flavorful and refreshing. It makes a lot of salad (about 4.5 cups), so it's up to you how many tomatoes you want to stuff, and you can definitely serve it in a regular bowl... it's great no matter what.

Have fun,
Magda.

Summer crunch!

   Summer dinners are all about salads, fresh vegetables and colors, but it doesn't mean that you have to always use lettuce and tomatoes. Here is a perfect salad that you can make not only for dinners, but also for lunches, parties and cookouts. Looks great, stores well and tastes even better. All vegetables are fresh and crunchy, chicken is sweet and tangy and tortellini adds some starch to make you feel more satisfied. I know it must be really good, because for the first time I saw my husband finishing all the peppers without pushing them aside (he is not a fan of bell peppers)! Try it and see for yourself. Here is the recipe which serves  6-8, depending on if it's the main dish or a side:

Chicken marinade:
*  1 chicken breast
*  1/4 cup soy sauce
*  1/2 cup red wine
*  1/4 cup olive oil
*  2 tbsp brown sugar
*  1 tbsp curry powder
*  1 tbsp garlic powder
*  1 tbsp apple cider vinegar

Salad:
*  1 small bag cheese tortellini
*  1 red bell pepper
*  1 orange bell pepper
*  5 celery stalks
*  1/2 cucumber
*  1 cup walnuts
*  strawberry dressing

1.  Mix all the ingredients of the marinade, add finely cubed chicken and marinate in the fridge for few hours (over night preferred)
2. Transfer chicken together with the marinade into the skillet and cook for 8-10 minutes until chicken is cooked. Set aside to cool down.
3. Cook tortellini according to the package directions. Drain, wash with cold water and set aside.
4. In a large bowl, combine finely chopped peppers, celery stalks and cucumbers. Add cooled chicken, tortellini, walnuts and strawberry dressing (you can use any sweet/fruit dressing you have).
5. Mix everything together and serve!

   Very crunchy, very healthy, very satisfying... the perfect summer dinner. You can play with the marinade or dressing to give it your own spin or just to change flavors once in a while. My marinades usually consist of whatever I have in a fridge or whatever I can reach from it, but it's always good no matter what. Not your ordinary dinner salad, is it?

Enjoy.
Magda.

Ultimate Polish sidekick!

   It might not be as famous as pierogi or kielbasa, but it's probably one of the most popular Polish side dishes ever (if not the most popular)! I remember Justin's first visit to Poland and his impression that we eat a lot of pickled stuff. He wasn't wrong at all... pickled cucumbers, mushroom, shallots, bell peppers... you name it we will pickle it! But my absolutely favorite is sauerkraut, which is nothing but pickled cabbage. Well, now when I think about it, I don't think I can decide on one favorite pickled vegetable, I love them all. This sauerkraut salad (called surowka) is not only super easy and refreshing, but it also keeps for days in your fridge without losing any flavor (if not getting better). It's perfect for a heavy dinner to lighten it up a little and make it less "guilty". Here is the recipe

*  1 lb sauerkraut
*  1 large carrot
*  1 apple 
*  1/2 onion
*  2-3 tbsp dried cranberries
*  2 tbsp fresh parsley
*  1-2 tbsp white sugar
*  1 tbsp lemon juice
*  salt and pepper

1. Squeeze out the liquid from the sauerkraut. Add shreded carrot and apple, finely chopped onion, cranberries and parsley.
2. Mix everything together and season with lemon juice, sugar, salt and pepper. Mix well and refrigerate for 30 minutes before serving.

   Very Polish, very tasty and very healthy! Loaded with vitamins, with almost no calories, so if you want double portion of meat go for it! Cranberries are probably not the most conservative ingredient in here, but you know I like to put my own spin on things. I think it's one of the most popular dishes among my friends. Forget fancy meats and deserts, everybody always seems to get seconds of this salad... and honestly, I can't blame them!

Smacznego.
Magda

To shell or not to shell?

   Another busy day? Do you need some comfort food which doesn't involve slaving in the kitchen for hours? I have just the perfect thing, which is fast, easy, fresh, and delicious. Who doesn't like tacos? I think it's Justin's favorite Mexican dish (just after quesadillas) and he likes them in the hard, crunchy shells. I'm not crazy about hard shells because somehow they always break when I bite them and I end up with taco all over my table and floor, and not much in my mouth. So I introduced Justin to a taco salad and I got rid of taco shells and substituted them with crunchy tortilla strips as a topping. What you need is:

*  1 lb ground turkey
*  1 large onion (chopped)
*  2 tomatoes
*  shredded lettuce
*  taco seasoning
*  1 cup chopped cilantro
*  sour cream
*  tortilla strips
*  1 tbsp olive oil

   Saute onions with olive oil, add ground turkey, and cook until no longer pink. Add taco seasoning and a little bit water to create a sauce and cook for 4-5 minutes so all the flavors marry together. That's all you need to do before building the taco salad. Put shredded lettuce on the bottom, top with meat, tomatoes, tortilla strips, cilantro, and sour cream. If you have some salsa you can also add it to the mixture, which will make the salad even better.

   Who needs taco shells? This way it's much easier to eat and you save a lot of calories... which can be used for a big bowl of ice cream as dessert! Isn't it a better solution?

Enjoy.
Magda.

Super salad.

   Who said that salad has to be boring and predictable? All you have to do is mix and match different ingredients and each time you can end up with a different salad. Try with substituting at least one component at a time with something completely different and you will see how much fun a simple salad can be. I usually have some kind of greens and veggies in a fridge for the days when I feel like "dieting" or not cooking so I can just toss everything together and have dinner ready in seconds! This time I made spinach salad with grilled beef. The list of ingredient is:

*  baby spinach leaves
*  1/2 white onion (thinly sliced)
*  1 red pepper (chopped)
*  grilled beef
*  1/2 cup blue cheese
*  1/2 cup dried cranberries
*  1 cup slivered toasted almonds
*  3 sliced scallions
*  raspberry vinaigrette dressing

   You know the drill... just mix everything together, drizzle with a raspberry vinaigrette and that's it! I usually buy already grilled and packed beef because it's fast and easy, and why wouldn't you make you life easier if you could?

   It's absolutely the perfect combination of flavors and textures. Spinach gives the salad freshness; almonds, onions, and peppers give it a crunch; cranberries and a raspberry vinaigrette give it sweetness and tang; and blue cheese gives it a nice richness. What's more can you ask for in a salad?

Enjoy.
Magda.